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Oven Roasted Stuffed Chicken Breast

Hey there readers! Happy Monday. Its been a busy few days with fun wedding celebrations and some family thangs to take care of. But, we got some cooking in here and there. I know I haven't posted in a bit, but I've been saving this one up for a busy Monday. It was a scorcher today and I tried my best to keep nice and cool with lots of water and light eats. I'd be lying if I said froyo didn't happen at some point tonight ;) The week will be another busy one, but we will try and get some cooking in. Its been a lot of light and easy meals since we haven't had much of an appetite because of the heat and its been too hot to constantly put the oven on.


Its been gorgeous on the Island and I have to say I can't believe how close the beaches are. It took me 15 minutes to get to the beach the other day and I was ecstatic about it. I guess you can say I swapped my 15 minute ride to the city for some easy beach access when I moved to Long Island :) But both are equally two of my favorite places to be.


This is a pretty easy recipe to follow and was a nice hearty meal. We started this meal off with a tasty lemony salad that John threw together. Greens, red onion, Spanish olives, croutons and our Sicilian lemon balsamic. It hit the spot. Here is what you will need for your yummy stuffed chicken breast.


-1 whole chicken breast with skin
-stuffing mix (I used Stove Top)
-cooking wine
-paprika
-chopped parsley
-black pepper
-olive oil

Take your chicken breast and stuff it with your stuffing mix. Once stuffed, roll your chicken breast and tie with a string in both directions. If you do not have string, you can also use toothpicks. Season your chicken breast with paprika, pepper and chopped parsley. Chop one whole onion and set aside. Take a deep baking dish and oil with extra virgin olive oil. Place your chicken breast in the center and surround with onions and add about a cup of cooking wine. I like to mix a nice basting mixture of cooking wine, olive oil, paprika, pepper and garlic powder to coat my chicken with as it roasts. Preheat your oven to 350 degrees and cook for about 20 minutes per pound. We cooked hours for about an hour and 10 minutes so it got a nice crispy top.


Once done, remove from the oven and move to a serving platter. Let your chicken rest for about 10 minutes so all of its juices remain. Cut your strings from both ends and then slice into a few pieces so its easy for serving.


I topped mine with my caramelized onions and some of my yummy white wine sauce. This is a perfect meal to serve for a dinner party. Its easy to serve and takes a lot less cooking time than an whole roast chicken. Serve with some veggies or a big garden salad and your guests will be happy campers!


I hope you all had a great start to the week and stay tuned for some new summery dishes coming your way!

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Comments

  1. Annie LJune 24, 2015 at 6:38 PM

    15 minutes to the beach is perfect! And this looks so yum.
    xo Annie

    ReplyDelete

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